Bread Facts (1920)

Bread Facts is a book published in 1920 by the Ward Baking Company. The book provides an in-depth exploration of the history, production, and nutritional value of bread. It covers a range of topics related to bread, including the different types of bread, the ingredients used in breadmaking, and the benefits of consuming bread as part of a healthy diet. The book also includes recipes for various types of bread, as well as tips and tricks for making the perfect loaf. With its comprehensive coverage of all things bread-related, Bread Facts is an essential resource for anyone interested in the history and science of this beloved food staple.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.